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Receta Barbecued Rum Chicken

by Global Cookbook

Ingredientes

6 x Boneless skinless chicken breasts, (4 ounces each) 2/3 c. Dark rum or possibly orange juice 1/3 c. Orange juice 1/3 c. Soy sauce

2 Tbsp. Honey 1 Tbsp. Finely minced fresh garlic 1 tsp Dry thyme leaves

Direcciones

1. In small bowl combine all ingredients except chicken. In large resealable plastic food bag place 2/3 c. marinade; add in chicken. Tightly seal bag.
2. Turn bag several times to coat chicken well. Chill, turning occasionally, at least 4 hrs or possibly overnight. Chill remaining marinade in separate covered container. Prepare grill, placing coals to one side; heat till coals are ash white. Make aluminum foil drip pan; place opposite coals. Remove chicken from marinade; throw away marinade. Place chicken on grill over drip pan. Grill, turning once, till chicken is no longer pink
3. (15 to 20 min). Meanwhile, in 1-qt saucepan cook remaining marinade over medium heat till mix comes to a full boil (2 or possibly 3 min).
4. Continue cooking till slightly reduced (7 to 8 min). Drizzle over chicken.
5. Broiling Directions. Prepare chicken as directed above. Broil 4 to 6 inches from heat till chicken is no longer pink (12 to 14 min). Continue as directed above.
6. Prep Time: 5 min; Marinating Time: 4 hrs; Grilling Time: 15 min
7. Technique: Indirect cooking on the grill heats the food proportionately from the sides rather than from the center. If using a charcoal grill, open all the vents, divide charcoal briquets proportionately and arrange them in the grill, leaving space in the center. Light the coals. When they are ash white, place a foil drip pan between the coals and put the cooking grate in place.
8. Set the food on the center of the grate, then put the lid on the grill.
9. Do not lift the lid or possibly turn the meat unless the recipe instructs.

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